Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality

Iraq Dinar/News is a popular topic among many topics this board offers.

See the footer of the board for our Facebook and My business pages.

Be sure and join our Dinar Only Newsletter Email list. It is located on the right. Your User Account Email when joining the board is for with in Neno's Place use of board information which you can control in your profile settings.

Neno

NOTES:
For "Advertising" with in my board to our Membership and Visitors see our "Sponsor Ad Info" in the Navbar. Neno's Place receives a low of 50,000 views a week to over 100,000 plus many times thru out the year.

I can be reached by phone or text 7am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.
Established in 2006 as a Community of Reality

Longest Dinar holding Community. Reach Admin by Private Message. Copyright © 2006-2017


Pickled Cauliflower with Chili Bread Crumbs (Cavolfiore Piccante)

Share

Lobo
Moderator
Moderator

Posts : 18060
Thanked : 883
Join date : 2013-01-12

Pickled Cauliflower with Chili Bread Crumbs (Cavolfiore Piccante)

Post by Lobo on Fri 29 Jan 2016, 12:13 am


Pickled Cauliflower with Chili Bread Crumbs (Cavolfiore Piccante)

Be the first to Write a Review
Prep Time: 20 minutes
Cook Time: 10 minutes
Servings: 8
Author Domenica Marchetti loved her mother’s giardiniera, the beloved pickled vegetables of Italy, which she made really vinegary, with chunks of cauliflower, carrots, onions and red bell peppers. This is Marchetti’s quick version, topped with crunchy and spicy bread crumbs.



  • Printer Friendly Version






  • 22

Ingredients:


  • 1/3 cup red wine vinegar
  • 2 Tbs. water
  • 3/4 tsp. fine sea salt
  • 1 garlic clove, minced
  • 1 head cauliflower, purple if available, cut into bite-size florets
  • 3 Tbs. chopped fresh herbs, such as flat-leaf parsley, basil or
      mint, or a mixture
  • 2 Tbs. extra-virgin olive oil
  • 1 small fresh hot chili, minced, or a generous pinch of red
      pepper flakes
  • 1 1/2 cups fresh bread crumbs

Directions:

In a small bowl, whisk together the vinegar, water, 1/2 tsp. of the salt and the garlic. Set aside.

Place a steamer basket in a large saucepan and fill the pan with water up to but not touching the bottom of the basket. Bring the water to a boil over high heat. Add the cauliflower to the basket, cover and steam until just tender, about 5 minutes.

Transfer the cauliflower to a large bowl and sprinkle with the herbs. Pour the vinegar mixture over and toss to coat thoroughly. Let marinate for 30 minutes, stirring every 5 minutes so that the vinegar is evenly absorbed.

Meanwhile, in a fry pan over medium-high heat, warm the olive oil. Add the chili and cook until fragrant, about 1 minute. Add the bread crumbs and stir to coat with the oil. Sprinkle with the remaining 1/4 tsp. salt and sauté until the crumbs are crisped and golden brown, 5 to 7 minutes.

Transfer the cauliflower to a serving bowl, sprinkle with the bread crumbs and serve. Serves 6 to 8.

Adapted from Williams-Sonoma Rustic Italian, by Domenica Marchetti (Weldon Owen, 2011).

Related Tips


  • All About Cauliflower

    Current date/time is Fri 09 Dec 2016, 5:06 pm